Savor the aromatic basil and enjoy this crispy, juicy fried chicken. It's the perfect dish for Christmas or when you're entertaining guests. Using dried basil allows you to achieve an authentic flavor with ease. This is a delightful time-saving recipe that lets you prepare side dishes while the chicken marinates.
Ingredients
Main Ingredients (2 servings / 4 pieces)
- Chicken thigh 1 piece (350g)
- Beaten egg 1/2
- All-purpose flour 1 tbsp
- Potato Starch (to taste)
Seasonings
- Dried basil 2 tsp
- Cooking Sake (Rice Wine) 2 tsp
- Chicken Bouillon Powder 1 tsp
- Grated Garlic 1 tsp
- Salt (to taste)
Steps
- Prick the skin of the chicken thigh (350g) with a fork in several places. Cut into the thickest part of the meat to ensure even thickness.
- Cut the chicken thigh into 4 equal pieces.
- In a bowl, combine dried basil 2 tsp, Cooking Sake (Rice Wine) 2 tsp, Chicken Bouillon Powder 1 tsp, Grated Garlic 1 tsp, salt (to taste), and beaten egg 1/2. Mix well.
- Add the cut chicken pieces to the bowl, coat with the seasonings, and marinate for 20 minutes.
- Add all-purpose flour 1 tbsp to the marinated chicken and mix to coat.
- Spread Potato Starch on a tray and evenly coat each piece of chicken. This step is key for a crispy texture and juicy interior.
- Heat oil in a frying pan to a depth of 5mm to 1cm. Test if it's hot enough by inserting chopsticks; it should bubble immediately.
- Place the chicken pieces skin-side down in the hot oil. Cook over medium to medium-high heat, being careful not to burn.
- After about 3 to 3.5 minutes, once the coating is firm and slightly colored, flip the chicken and cook the other side.
- When the chicken is evenly colored after a total of 6 to 7 minutes, remove from the pan and drain excess oil.
- Let the chicken rest for about 5 minutes to ensure it's cooked through by residual heat.
- Arrange on a plate.
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